Your Cart

You have no items in your shopping cart.

Search Site

Search through our products, recipes and information:

main courses recipes

Search for a recipe
Back to Main Courses

Spicy black bean tacos

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

Shop Now
25 mins
Serves 4
Easy
Ingredients

2 tbsp Mr Hugh's garlic infused rapeseed oil
3 x 400g cans black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin

For the guacamole -
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli, sliced
2 avocados, halved and stoned
juice 1 lime

For the salsa -
110g pack pomegranate seeds
1 green chilli, finely diced
1 small white onion, finely diced
small handful fresh coriander, chopped

 To serve -
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

Method

In a large frying pan, heat the Mr Hugh's and and add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.

The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.

Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.

To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Other main courses